Had I took a different route during my college days, I probably be wearing a toque right now, whipping up scrumptious meals while being called "Chef." Yes, it has always been my dream to finish culinary degree ever since I was a kid. As life happens, priorities shifted from one perspective to another, I found myself marching to the stage after finishing a degree in Communication Arts, not in Culinary. My love for writing prevailed and I have no regrets, because the day after graduation, I woke up holding on to the promise I made for myself that one day, I’ll take up Culinary Arts.
My knowledge in cooking I owe to my mother who runs our family food business. Although she is a great mentor, my thirst for formal training is still there, waiting to materialize. Blessed enough, when I received an invite from Enderun Colleges through Nuffnang to attend Discover Cuisine, an exclusive blogger’s event, and witness ADF+Enderun Executive Chef Marc Chalopin in a special culinary demonstration, I just couldn’t say no despite a full load schedule for the day. It was worth it.
During the event, I learned that Enderun, one of the leading Culinary Schools in the country, in partnership with Alain Ducasse Formation (ADF), offers Certificate in Culinary Arts, an intensive 15-month program for everyone who wants to acquire formal training in culinary. Alain Ducasse as you may have known, is one of the most celebrated modern French chefs who run restaurants carrying Michelin Guide three-star ratings in three cities; Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athénée in Paris, and Alain Ducasse at The Dorchester in London.
Alain Ducasse Formation + Enderun's Executive Chef Marc Chalopin
French Chef Marc Chalopin, who was handpicked by Alain Ducasse to be the ADF + Enderun’s executive chef, taught us how to prepare Bouillabaisse, a traditional Provençal fish stew originating from the port city of Marseille, while employing French culinary technique. I was amazed at how he was able to charm us with his humor and witty remarks while working on the dish with clockwork efficiency. Clearly, Chef Marc Chalopin is a true master chef and the idea of learning under his guidance is salivating enough.
While showcasing Chef Marc’s magnificent skills in cooking, questions were thrown in and were answered efficiently. He even asked for some volunteers to help him out which fellow bloggers obliged to.
Bits and pieces of tips and techniques were shared as everyone waited with joyful anticipation for the Bouillabaisse. When it was finally cooked, everyone did what a blogger should do. Take pictures! Yes, everyone gathered around the dish and photos were taken. It was nice to finally meet in person some bloggers who’s site I visit such as Smarla, Peachy, and Josie. It will always be a pleasure seeing again fellow bloggers such as Jane Chua, Richard Co, and Jonel Uy. I feel bad that I wasn’t able to chat with others who have attended the event because I wasn’t able to grab a chance and I am painfully shy in person. I hope to cross path with them again in the future.
After the taking photos of the dish, which I must say was a sight to behold, everyone settled down to have a taste of the Bouillabaisse Chef Marc prepared. To say that it was delicious is an understatement. I have tried Bouillabaisse before from different restaurants but Chef Marc’s screams authenticity. It's taste reminds me of fresh breeze of the sea, in an afternoon when the only thing that matter to me is the goodness of life.
Bouillabaisse
After watching it cooked for more than an hour, in my eyes, it is not just a cooked dish. It’s a science in terms of incorporating accuracy of techniques, it’s an art in terms of aesthetic measure making it pleasing to the palate and the eyes, and more than anything, it is a labor of love. Love for one’s craft. Love for food which is a form of celebration of life itself.
I only spent few hours at Enderun and I learned a great deal about culinary and how beautiful it really is. The wonderful experience does not just end there. We were also invited to have a hearty lunch at their Restaurant 101. Equally wonderful experience which I will be writing on a different post soon. For now, I would like to thank Nuffnang Philippines and Enderun for inviting me in this wonderful event.
ADF+Enderun’s Certificate in Culinary Arts looks like a good start for those who wants to pursue having a career in culinary industry. If you are interested in the program, please visit Enderun’s Fort Bonifacio campus at 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City, or call (632) 856 5000, or visit its website at www.enderuncolleges.com.
For more information, please contact: Lou Molina External Relations Manager Mobile: +63917 8038617 lou.molina@enderuncolleges.com Mark Tan External Relations Associate Mobile: +63917 5933398 mark.tan@enderuncolleges.com Enderun Colleges 1100 Campus Avenue McKinley Hill, Fort Bonifacio Taguig City 1634 Philippines Telephone: (632) 856 5000 Facsimile: (632) 856 4656 www.enderuncolleges.com
My knowledge in cooking I owe to my mother who runs our family food business. Although she is a great mentor, my thirst for formal training is still there, waiting to materialize. Blessed enough, when I received an invite from Enderun Colleges through Nuffnang to attend Discover Cuisine, an exclusive blogger’s event, and witness ADF+Enderun Executive Chef Marc Chalopin in a special culinary demonstration, I just couldn’t say no despite a full load schedule for the day. It was worth it.
During the event, I learned that Enderun, one of the leading Culinary Schools in the country, in partnership with Alain Ducasse Formation (ADF), offers Certificate in Culinary Arts, an intensive 15-month program for everyone who wants to acquire formal training in culinary. Alain Ducasse as you may have known, is one of the most celebrated modern French chefs who run restaurants carrying Michelin Guide three-star ratings in three cities; Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athénée in Paris, and Alain Ducasse at The Dorchester in London.
Alain Ducasse Formation + Enderun's Executive Chef Marc Chalopin
French Chef Marc Chalopin, who was handpicked by Alain Ducasse to be the ADF + Enderun’s executive chef, taught us how to prepare Bouillabaisse, a traditional Provençal fish stew originating from the port city of Marseille, while employing French culinary technique. I was amazed at how he was able to charm us with his humor and witty remarks while working on the dish with clockwork efficiency. Clearly, Chef Marc Chalopin is a true master chef and the idea of learning under his guidance is salivating enough.
While showcasing Chef Marc’s magnificent skills in cooking, questions were thrown in and were answered efficiently. He even asked for some volunteers to help him out which fellow bloggers obliged to.
Bits and pieces of tips and techniques were shared as everyone waited with joyful anticipation for the Bouillabaisse. When it was finally cooked, everyone did what a blogger should do. Take pictures! Yes, everyone gathered around the dish and photos were taken. It was nice to finally meet in person some bloggers who’s site I visit such as Smarla, Peachy, and Josie. It will always be a pleasure seeing again fellow bloggers such as Jane Chua, Richard Co, and Jonel Uy. I feel bad that I wasn’t able to chat with others who have attended the event because I wasn’t able to grab a chance and I am painfully shy in person. I hope to cross path with them again in the future.
After the taking photos of the dish, which I must say was a sight to behold, everyone settled down to have a taste of the Bouillabaisse Chef Marc prepared. To say that it was delicious is an understatement. I have tried Bouillabaisse before from different restaurants but Chef Marc’s screams authenticity. It's taste reminds me of fresh breeze of the sea, in an afternoon when the only thing that matter to me is the goodness of life.
Bouillabaisse
After watching it cooked for more than an hour, in my eyes, it is not just a cooked dish. It’s a science in terms of incorporating accuracy of techniques, it’s an art in terms of aesthetic measure making it pleasing to the palate and the eyes, and more than anything, it is a labor of love. Love for one’s craft. Love for food which is a form of celebration of life itself.
I only spent few hours at Enderun and I learned a great deal about culinary and how beautiful it really is. The wonderful experience does not just end there. We were also invited to have a hearty lunch at their Restaurant 101. Equally wonderful experience which I will be writing on a different post soon. For now, I would like to thank Nuffnang Philippines and Enderun for inviting me in this wonderful event.
ADF+Enderun’s Certificate in Culinary Arts looks like a good start for those who wants to pursue having a career in culinary industry. If you are interested in the program, please visit Enderun’s Fort Bonifacio campus at 1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City, or call (632) 856 5000, or visit its website at www.enderuncolleges.com.
For more information, please contact: Lou Molina External Relations Manager Mobile: +63917 8038617 lou.molina@enderuncolleges.com Mark Tan External Relations Associate Mobile: +63917 5933398 mark.tan@enderuncolleges.com Enderun Colleges 1100 Campus Avenue McKinley Hill, Fort Bonifacio Taguig City 1634 Philippines Telephone: (632) 856 5000 Facsimile: (632) 856 4656 www.enderuncolleges.com
Like YedyLicious Food Blog on Facebook
Follow YedyLicious Food Blog on Twitter
Download YedyLicious Food Blog on Nokia Ovi Store
Follow YedyLicious Food Blog on Twitter
Download YedyLicious Food Blog on Nokia Ovi Store
*Photo of Enderun's Facade, photo credit to Eichel Calaguas
